{"id":7747,"date":"2017-01-18T08:30:00","date_gmt":"2017-01-18T07:30:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7747"},"modified":"2022-05-03T09:46:42","modified_gmt":"2022-05-03T07:46:42","slug":"forum-sur-les-tendances-presentation-de-letude-des-tendances","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/forum-sur-les-tendances-presentation-de-letude-des-tendances\/","title":{"rendered":"Forum sur les tendances: pr\u00e9sentation de l\u2019\u00e9tude des tendances"},"content":{"rendered":"\n<p><strong>A la FBK (22\u201325 janvier), la BCS pr\u00e9sentera les r\u00e9sultats de l\u2019\u00e9tude des tendances qu\u2019elle a mandat\u00e9e: \u00abL\u2019avenir du secteur de la boulangerie-confiserie suisse\u00bb. Un guide pour la branche.<\/strong><\/p>\n\n\n\n<p>Programme du forum des tendances (halle 3.2, stand 144):<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Pr\u00e9sentation du forum \u00abCaf\u00e9\u00bb tous les jours \u00e0 10\u2005h\u200500. Giuliano Bartoli, barista exp\u00e9riment\u00e9, partagera ses connaissances.<\/li><li><br>Pr\u00e9sentation du forum \u00ablevain\u00bb tous les jours \u00e0 12\u2005h\u200530. Il est relativement simple d\u2019assouplir un pain avec un peu de levure fra\u00eeche. Il faut par contre davantage d\u2019exp\u00e9rience pour cuire un pain en usant de la force de bact\u00e9ries et de levures sauvages.<\/li><li><br>Pr\u00e9sentation du forum \u00abchocolat\u00bb tous les jours \u00e0 14\u2005h\u200500. Les aliments et les produits d\u2019agr\u00e9ment qui stimulent tous les sens offrent des arguments de vente convaincants. De plus, leur mise en \u0153uvre est relativement peu on\u00e9reuse.<\/li><li><br>Pr\u00e9sentation de l\u2019\u00e9tude des tendances tous les jours \u00e0 15\u2005h\u200530.<\/li><\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A la FBK (22\u201325 janvier), la BCS pr\u00e9sentera les r\u00e9sultats de l\u2019\u00e9tude des tendances qu\u2019elle a mandat\u00e9e: \u00abL\u2019avenir du secteur de la boulangerie-confiserie suisse\u00bb. Un guide pour la branche. Programme du forum des tendances (halle 3.2, stand 144): Pr\u00e9sentation du forum \u00abCaf\u00e9\u00bb tous les jours \u00e0 10\u2005h\u200500. Giuliano Bartoli, barista exp\u00e9riment\u00e9, partagera ses connaissances. Pr\u00e9sentation du forum \u00ablevain\u00bb tous les [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5556,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-7747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenement"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Forum sur les tendances: pr\u00e9sentation de l\u2019\u00e9tude des tendances | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/forum-sur-les-tendances-presentation-de-letude-des-tendances\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Forum sur les tendances: pr\u00e9sentation de l\u2019\u00e9tude des tendances\" \/>\n<meta property=\"og:description\" content=\"A la FBK (22\u201325 janvier), la BCS pr\u00e9sentera les r\u00e9sultats de l\u2019\u00e9tude des tendances qu\u2019elle a mandat\u00e9e: \u00abL\u2019avenir du secteur de la boulangerie-confiserie suisse\u00bb. Un guide pour la branche. Programme du forum des tendances (halle 3.2, stand 144): Pr\u00e9sentation du forum \u00abCaf\u00e9\u00bb tous les jours \u00e0 10\u2005h\u200500. Giuliano Bartoli, barista exp\u00e9riment\u00e9, partagera ses connaissances. 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